tube, spiral or bow tie pasta - about 12 to 16 ounces (1 pound). Almost any type of pasta, really. I used wheat, but you can use regular macaroni or gluten free pasta as well.
3 - 4 cups
of chopped veggies - Again you can use any type you have on hand, frozen (any combo blend) or fresh, including: carrots, bell pepper, cauliflower, zucchini, corn and green beans. I used 1 cup frozen peas and 3 cups of fresh broccoli.
of marinated artichoke hearts - I used one 6 ounce jar. You can use any type you like. Drain if artichokes are in water. If in a marinade then add it all to the pasta salad -- extra flavor!
of olive oil - or any flavorful oil. Okay to use less for a lighter salad.
of vinegar - I used white, but you can use apple, red wine or rice vinegar. Since vinegar is such a strong flavor that I add it last, about a couple of tablespoons at a time to desired tartness.
chopped garlic - optional
of chopped herbs - including any combination of parsley, basil, oregano or sage. Okay to use a teaspoon of dried herbs.
Pasta Pea Salad. Prepare the pasta as directed on box. Salad Sprinkle Spice Mix. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish)